Processing and nutrition of fats and oils [electronic resource] / Ernesto M. Hernandez, Afaf Kamal-Eldin.
By: Hernandez, Ernesto.
Contributor(s): Kamal-Eldin, Afaf | ebrary, Inc.
Material type:
BookSeries: IFT Press series. Publisher: Chichester, West Sussex, U.K. : John Wiley & Sons, Ltd, 2013Description: x, 266 p. : ill.Subject(s): Oils and fats -- Biotechnology | Lipids in nutritionGenre/Form: Electronic books.DDC classification: 664/.3 Online resources: An electronic book accessible through the World Wide Web; click to view | Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
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E-book
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IUKL Library | Subscripti | http://site.ebrary.com/lib/kliuc/Doc?id=10748642 | 1 | Available |
Includes bibliographical references and index.
Current trends in the consumption fats and foods -- Chemical and physical properties of lipids -- Biochemical and bioactive properties of fats and oils -- Nutraceutical and functional properties of specialty lipids -- Current processing techniques for fats and oils -- Processing of oils for functional and nutritional applications -- Modified oils-synthesis and applications of structured lipids and phospholipids -- New developments in micronutrients and lipids -- Role of antioxidants in the human diet and effects of food processing -- Nutrigenomics and lipids in the human diet -- Role of lipids and essential fatty acids in infant diet -- Formulation of foods with bioactive and functional lipids -- Cosmetic and pharmaceutical properties of fats and oils -- Labeling and health claims of fats and oils in foods.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
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